Risotto is a traditional Italian rice dish cooked with broth and flavored with Parmesan cheese and other ingredients, which can include meat, fish, or vegetables ( My favorite is Seafood Risotto, Northern Italian style). It is one of the most common ways of cooking rice in Italian Cuisine. Risottos are made by using short-grain rice with stock being added gradually while the rice is stirred constantly. The rice is first cooked briefly in butter or Olive oil to coat each grain in a film of fat, it is very important to coat the rice well with the oil or butter because you don't want sticky risotto at the end. White wine is added and has to be absorbed by the grains. When its has evaporated, the heat is raised to medium high and hot stock is gradually added in a small amounts while stirring gently, almost constantly. The cooking technique leads the rice to release its starch, giving the finished dish a creamy texture. The cheese is usually omitted if the risotto contains fish or other seafood. Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains.
The first time that I made risotto, I didn't use the right amount of stock and at the end the risotto wasn't smooth and creamy. It took me two times to make a perfect risotto. I like to show you two different risottos that I made. The first is the vegetarian risotto and then i made a chicken risotto.
Asparagus Risotto
Make 4 servings
Ingredients
Olive oil, 2 tablespoons
Boiling chicken stock, 4 cups (prefer homemade chicken stock but store bought is fine)
Onion finely chopped, 2/3 cup
Arborio rice, 11/2 cups
Dry white wine, 2/3 cup
Asparagus cut into 1-inch length, 2 cups
Parsley finely chopped, 1 tablespoon
Garlic finely chopped, 1 tablespoon
Lemon Zest, 1 lemon
Butter diced, 3 tablespoons
Grated Parmesan cheese, 1/3 cup
Juice of 1/2 lemons
Preparation
1) Prepare all the ingredients and set aside in a small bowls.
2) Heat chicken stock and hold warm over low heat. Heat the heavy skillet large enough to accommodate all of the ingredients on medium high. Add the olive oil and chopped onion, stirring frequently, until softened. Add chopped garlic and saute for 1 minute.
3) Add 11/2 cups of rice and stir with the wooden spoon to toast the rice for 3 minutes. Add dry white wine and continue to stir until all of the wine is absorbed by the rice.
4) Add 1/3rd of chicken stock and continue to stir and add the next 1/3rd of stock when the previous 1/3rd is absorbed by the rice. Keep giving the rice a light stir, after 20-25 minutes the rice should be
al dente.
5) When the last 1/3rd of stock is almost absorbed. Gently stir in the asparagus, chopped parsley and lemon zest. Continue cooking and stirring for 3 minutes or until the asparagus cooked through.
6) Remove the skillet from heat and gently stir in butter, lemon juice and grated Parmesan cheese. Give the risotto a light stir last time before serving.
Chicken Risotto
Make 4 servings
Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped
11/2 tablespoons shallot, finely chopped
11/2 cups Arborio rice
2/3 cup dry White wine
4 cups boiling chicken stock
2 cups cooked skinless chicken breast, cubed (prefer rotisserie chicken, it gives a great flavor to the risotto)
11/2 cups frozen peas, thawed
1/4 cup grated Parmesan cheese
2 tablespoons butter, diced
1/4 cup scallions, finely chopped
2 tablespoons fresh parsley, finely chopped
Preparation
1) Prepare all the ingredients and set aside in the small bowls.
2) Heat the olive oil in a medium saucepan until foaming. Add chopped garlic and shallot, cook gently for about 2 minutes, stirring frequently until softened.
3) Add 11/2 cups of rice and stir with the wooden spoon to toast the rice for 2-3 minutes. Add dry white wine and continue to stir until all of the wine is absorbed by the rice.
4) Add 1/3rd of chicken stock and continue to stir and add the next 1/3rd of the stock when the previous 1/3rd is absorbed by the rice.
5) When the last 1/3rd of stock is almost absorbed, gently stir in cooked chicken, green peas, chopped scallion and chopped parsley. Give the risotto a light stir until the stock is absorbed by the rice. Remove skillet from heat; gently stir in diced butter and grated Parmesan cheese and give the risotto a last stir before serving.
6) Serve immediately, top with the remaining chopped scallion and chopped parsley for garnishing.
